I started my Chinese New Year baking with Earl Grey Cookies this afternoon, planned to bake few types of cookies and bahulu. I am excited with the baking this year, have not done CNY baking for many years when living overseas. I was planning to bake last year but my about-to-explode tummy not allowed me to do so.
Time flies, the little one is now a junior sumo. He is now 11 month-old but his weight is equivalent to a 2 year-old boy! He was cruising around in his walker happily while I was busy with baking. I am looking forward to baking with him.
Back to Earl Grey cookies, I adapted shortbread cookies and added one bag of earl grey tea leaves. I was thinking to add few drops of green food colouring, but I am going to bake something green next so just left it as it is. Otherwise, all my cookies will be green.
Ingredients (+/-100 pcs):
250gm unsalted butter
½ cup caster sugar
2 ½ cups plain flour
½ cup rice flour
1 bag earl grey tea leaves
- Beat butter and sugar in a small bowl until light and fluffy.
- Add sifted flours and mix well to form soft dough. Divide dough into halves, cover with plastic wrap and refrigerator for 30 minutes.
- Preheat oven to 180C.
- Take half amount of dough out from the refrigerator, roll between two sheets of baking paper until 5mm thick. Cut out leaf shapes using a cutter. Place leaves about 3 cm apart on baking tray lined with baking paper.
- Bake for 10 minutes or until cookies are lightly browned.
- Transfer cookies onto a wire rack, cool completely before storing into an airtight container..
Note: If leaf shape cutter is not available, use a large heart shape then cut with a knife to divide a heart shape into two leaf shapes. Then, use back of the knife to make impression on the surface.
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